Crocodile Sous-Vide with a Root Vegetable ‘Swamp’

They say crocodile tastes like chicken, but I had never tried it myself to confirm. When I saw frozen crocodile tail fillet on sale (still not cheap by the way at 60 euros/kilo or US$ 32.50/lb), I remembered reading a … Continue reading Crocodile Sous-Vide with a Root Vegetable ‘Swamp’

Irish Mussels with Irish Blue Cheese and Irish Parsnips

Recently we took a plane to Dublin for a return visit to Conor and ‘the wife’ (a.k.a. Sharon). They showed us a really great time.

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We stayed in a wonderful house with a huge kitchen by Lough Derg (a beautiful lake in the county of Tipperary). Continue reading “Irish Mussels with Irish Blue Cheese and Irish Parsnips”

Parsnip Sous-Vide Fondant

One of the ideas I got from my new ‘modernist’ friends is to prepare vegetable fondant sous-vide. I tried it with parsnips as a side for the lamb with our Easter dinner, and it turned out great. I had never heard of vegetable fondant, but it seems to be very popular in restaurants in the UK. Root vegetables or potatoes are browned in fat and subsequently cooked in stock. It is relatively simple to do, but quite tasty as both the stock and the browning will add some nice flavor to the vegetable. This technique can also be used for potatoes, celeriac, sweet potatoes, carrots, etc. Continue reading “Parsnip Sous-Vide Fondant”